Apple Cider Beef Stew with Potatoes and Carrots
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1.5 pounds beef stew meat
- 4 medium potatoes, cubed
- 4 carrots, sliced into rounds
- 2 cups apple cider
- 1 cup beef broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Place the beef stew meat, potatoes, carrots, onion, and garlic into the slow cooker.
- In a small bowl, whisk the flour with 1/4 cup of the apple cider until smooth, then pour this mixture into the slow cooker.
- Add the remaining apple cider, beef broth, thyme, bay leaves, salt, and black pepper. Stir gently to combine everything.
- Cover and cook on low for 8 hours, until the beef is fork-tender and the gravy has thickened.
- Remove the bay leaves before serving.
Notes
If the gravy seems thin after cooking, prop the slow cooker lid open for the final 30 minutes to let it reduce. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Dried thyme works best here because fresh leaves can turn bitter over the long cook time.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups